So I have a bit of a problem, when I experiment with these baked goods recipes, even if they turn out bad, I feel it is my duty to eat them because it is not in my DNA or my environmental programming to waste food.
Thinking back to the root of this problem, I remember as a young kid I would be sitting in front of a plate of food not wanting to eat it, my mom would say, “Eat your food people are starving in China”. So okay, I thought, if I eat this food it will help those starving people, but how? If I eat it and get fat and plump, how will that help the starving people?? Or if I eat it get fat and plump maybe the starving people can eat me??
Anyway I now know, it was meant as, be thankful you have food because other people (especially in China) don’t. I do love food and am grateful everyday for the bounty that sits on my table and passes my lips. So with thankfulness and gratitude for all the blessings in my life (especially good food), I give you a pumpkin cheesecake tart. And yes I have said some version of “Eat your food people are starving” to my kids, usually with a little more explanation, but I wonder if they get it!! I have faith they will sooner or later.
Pumpkin Cheesecake Tart or Tartlets or Cupcakes
You can make this as a 9 inch tart, as small tartlets or as cupcakes. This recipe was adopted from Elana’s Pantry Gluten-Free Cupcakes Cookbook check it out HERE
8-12 Medjool Dates pitted (depends on how sweet your tooth is !)
1/1/2 Cups Pecans
1&1/2 TBL Coconut Oil or butter
Place the ingredients in a food processor and blend until a fine crumb forms. Press into a 9 inch tart pan or mini tart pans or cupcake liners in a muffin tin. (For the 9 inch tart pre-bake the crust until it is slightly golden about 8 minutes at 350 degrees)
1 Cup Goat Cheese
1 Cup Pumpkin (preferably from one you roasted, canned works fine too)
1 TBL Vanilla
1/4 Cup Maple Syrup
2 tsp. Pumpkin Pie Spice ( I use a blend I make up from this RECIPE tasty recipe too)
Put all the ingredients into a food processor and blend until smooth. Pour into the crust and bake at 350 degrees until the center is set. Let cool and serve with whipped cream or coconut whipped cream. Enjoy! These freeze very well too!!!
8 thoughts on “Primal Pumpkin Cheesecake Tart or Tartlets or Cupcakes”
Yum…can’t wait to try these…
They look so amazing!
Thanks! and thanks for stopping by!
I almost have all of these ingredients here in our little Moroccan village…going to try an adaptation and see how it goes! Craving some holiday foods…
This looks great! I’m going to try it with red kuri squash for Thanksgiving. About how much do you think a 9″ tart pan will take to bake until set!
I would start checking it at 25 minutes not quite sure the exact time as all ovens are different.
The full size tart was super tasty. I love that the dessert wasn’t too sweet.
So glad you liked it !